Tomato Tart
1283
This vibrant tomato tart, from French at Heart by Marjorie Taylor and Kendall Smith Franchini, is a true slice of Provence, layering roasted cherry tomatoes, tangy goat’s cheese and a smear of mustard.
Tomato Tart
- 785 g ready-made puff pastry
- 2½ llb (1.1 kg yellow and red cherry tomatoes, halved lengthwise)
- Fleur de sel and freshly ground black pepper
- All-purpose flour (for rolling)
- 2 tbsp heavy cream
- ½ cup 60 ml whole-grain Dijon mustard
- 3 oz 85 g artisanal goat’s cheese
- 1 tbsp extra virgin olive oil (for drizzling)
- Big pinch fresh thyme leaves Baby basil leaves (for garnish)
- Preheat the oven to 375°F (190°C, Gas 5). Line two 13 in by 18 in (33 cm by 46 cm) sheet pans with parchment paper.
- In a large bowl, season the cherry tomato halves with salt and pepper and toss. Transfer them to a colander set over a bowl to drain and release some of their moisture, about 30 minutes.
- Bring the dough to room temperature so it’s just pliable and roll it into an 11 in by 15 in (28 cm by 38 cm) rectangle about 4 inch (6 mm) thick and place on one of the lined sheet pans. Using a small sharp knife, score a rectangle about 1 in (2.5 cm) in from the edges of the dough, cutting only about halfway into the dough.
- Cover the entire crust with the cream, going all the way to the edges. Then dollop the mustard over the inside portion of the crust and smear it all the way to the scored lines, leaving the cream-covered border alone. Refrigerate the prepared crust for 30 minutes to chill.
- Transfer the tomatoes to the second lined sheet pan, leaving any juices and seeds behind. Roast until they begin to soften and release more juices, about 15 minutes. Set aside to cool completely. Leave the oven on.
- Once the tomatoes have cooled, arrange them across the chilled pastry dough, transferring them by the handful, leaving any juices and seeds behind, and leaving the marked crust border empty. Crumble the goat’s cheese into pieces and distribute over the tomatoes. Drizzle with the olive oil and season with salt, pepper, and the thyme.
- Bake until the tomatoes are roasted and slightly caramelised and the pastry is nicely browned, 50 to 60 minutes, rotating the halfway through baking.
- Let cool for about 5 minutes, then sprinkle fresh basil over the top before serving warm or at room temperature.
Extracted from French at Heart by Marjorie Taylor and Kendall Smith Franchini, Abrams 2025. Photography Anson Smart
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